This scrumptious  recipe is shared by Keira Natalia Guasco  in her blog thefashionoffood.wordpress.com

Ingredients:

• ½ lb raw deveined shrimp, tails off
• ½ cube of baked tofu, cut into small squares
• 7 ounces pad Thai noodles {rice noodles}
• 1 Tablespoon olive oil
• 2 eggs
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sriracha
• 2 tablespoons fresh lime juice
• 2 tablespoons canola oil
• 2 tablespoons brown sugar
• 1 heaping tablespoon peanut butter, microwaved until just melted
• 1-2 cloves of fresh garlic, minced or pressed
• Some fresh bean sprouts
• Some fresh cilantro
• Some green onions, thinly sliced
• ¼ cup chopped peanuts
• Fresh basil leaves

Method:

1. Bring a large pot of salted water to a boil. Remove from heat and add the noodles, let sit for about 10 minutes, or until soft.
2. Drain and rinse under cool water, set aside.
3. Meanwhile, heat the olive oil in a medium sized skillet over medium heat.
4. Add eggs & scramble until set, about 2 minutes. Remove from pan & set aside.
5. In the same pan, add canola oil, shrimp & tofu. Season with salt & pepper.
6. Sauté for a few minutes on each side, until the shrimp turn opaque & are quite firm with the touch of a fork. Add garlic, sauté for 2 more minutes, shuffling the pan around.
7. In a small bowl, combine soy sauce, fish sauce, sriracha, lime juice, canola oil, brown sugar & peanut butter, whisking until combined.
8. In the skillet, combine the noodles, sauce mixture, scrambled eggs, green onions, shrimp & tofu. Toss until combined.
9. Top with bean sprouts, chopped cilantro, a light sprinkling of peanuts, two lime wedges & some fresh basil.

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Keira Natalia Guasco (keiranatalia)